Goat Cheese Mashed Potatoes
I love making this style of potatoes earlier in the day or the day before. It makes the meal so much easier.
Course Side Dish
Cuisine Mediterranean
- 3 lb potatoes (after peeled, 2.5 lb)
- 1 cup whole milk
- ½ cup (60 gr) onion
- ¼ cup butter
- 7.5 oz (210 gr) Chevre (soft goat cheese)
- ½ tsp. salt
Cook potatoes in salted water until tender.
Meanwhile bring milk, onion and butter to a gentle boil in a small saucepan over medium heat.
Reduce heat and very gently simmer for 1 minute. Remove from heat and let rest while potatoes cook.
Drain and mash potatoes with a potato ricer. Crumble goat cheese over potatoes then add milk mixture and ½ tsp. salt.
Stir to incorporate and garnish with fresh herbs and/or roasted peppers. Can be made ahead and store covered in the refrigerator, before re - heating.
If you were serving the potatoes by themselves; a French Sancerre – the ultimate French Sauvignon Blanc is a sure thing! A New Zealand Sauvignon Blanc pairs beautifully as well.
Otherwise take a look at the most dominant flavours in your meal and pair the wine with that. Keyword Chevre, Goat Cheese, Potatoes